One-Pot 30 minute Creamy Coconut Chicken. Coconut crusted chicken seared in browned butter until golden served with sautéed mixed zucchini, aromatics, spinach, fresh basil and lime all in a creamy coconut sauce. Perfect for a quick and easy weeknight dinner that’s light and healthy. Serve with your choice of side for a wholesome dinner. 

Keeping things light and healthy with summer in mind. Fresh seasonal one-skillet meal made with zucchini from the garden, fresh spinach and loads of herbs from the garden as well. This dish is the perfect base to use up what’s growing in your garden. Mix up the vegetables and herbs with what’s available to you and serve with dish up alongside more vegetables, noodles or rice. 

TO MAKE THIS RECIPE

Start by bringing the chicken to room temperature. If using large breasts, they may need to be pounded down. This will help evenly cook all the pieces in the pan and get that nice seared crust golden crunchy texture. Dredge the chicken in beaten egg followed by flour mixed with unsweetened coconut flakes. The dry mixture combines flour, coconut and salt and pepper. Just a simple seasoning as to not overpower the coconut. 

To the pan, we use a mixture of butter and oil to pan fry our chicken. The butter adds that tasty buttery flavour while the oil helps to prevent burning. A little more oil might be needed as the chicken is fried and flipped. 

SAUTTEED ZUCCHINIS 

We used a mixture of yellow and green zucchinis and thinly sliced them. Zucchini is great because it cooks so quickly it doesn’t take up a lot of time and becomes more flavourful as it browns plus the mixed colours look extra good against the chicken. If you prefer to use peppers or other vegetables you may need to adjust the cooking time slightly. We added spinach for extra vegetables and of course all its benefits. 

CREAMY COCONUT SAUCE

To boost the flavours in this dish, our aromatics include fresh ginger and honey mixed together with full fat coconut milk. This punches things up and simmers into a luscious sauce. If you need help getting that creamy saucy texture, add a touch of cornstarch with the coconut milk. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

Coconut Chicken

One-Pot 30 minute Creamy Coconut Chicken. Coconut crusted chicken seared in browned butter until golden served with sautéed mixed zucchini, aromatics, spinach, fresh basil and lime all in a creamy coconut sauce. 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Mains

Servings: 4

Author: the communal feast

Ingredients

• 4 boneless skinless chicken breasts
• 1 large egg beaten
• 1/3 cup all-purpose flour
• 1/3 cup unsweetened coconut flakes
• salt and pepper
• 4 TBS butter
• 1 TBS olive oil
• 2 cups zucchini thinly sliced
• 1 14 oz can coconut milk
• 1 tsp honey
• 1 tsp cornstarch
• 1/2 tsp ginger grated
• 1 1/2 cup spinach loose
• 1 lime
• fresh basil chives for serving.

Instructions

• Combine flour, coconut flakes and season with salt and pepper in a shallow bowl. Place the egg in a separate shallow bowl.
• Pound the chicken down using a mallet to ensure all the chicken pieces are even in size. Dredge both sides of the chicken in the egg followed by the flour and coconut. Press the mixture using your hands into the chicken ensuring that it is fully covered.
• Heat butter and olive oil in a large non-stick cast iron skillet, add the chicken and cook until golden on the bottom side. Roughly 5 minutes. Flip and cook until the other side is golden. Baste with some of the pan drippings as it cooks. Remove the chicken to a plate and set aside.
• In the same pan, add the thinly sliced zucchini and cook until softened and starts to brown. Add juice from half 1 lime, grated ginger and coconut milk, bring to a boil and reduce to simmer. Cook until the sauce thickens. Stir in the spinach and return the chicken to the pan. Cook until the spinach has wilted and the chicken is warmed.
• Serve topped with fresh chives and basil. Enjoy!